Glass 

Book. Y 

Copyiight^i 0 

COPYRIGHT DEPOSIT. 



Virginia 
Veri ties 

A Cook Book 




Copyright 
1909 



249135^ 



A PUDDIN' (MARTHA) 

" You takes some bread — " 

"How much bread, Martha?" 

"As much as you needs. Miss Nan, 
and you puts milk on it." 

"How much milk, Martha? 

"Miss Nan, jest use your jedgement." 

"But I haven t any." 

" Well de Lawd help you, Miss Nan, 
kase I cant." 



Soups 




BLACK BEAN SOUP 



I pint black beans soaked over night 
in quart of water. In the morning 
add 3 quarts water, put it on to boil 
with one large onion stuck with 
cloves, a knuckle of veal and i pound 
of salt pork. When thoroughly boiled 
press the beans through a sieve. Then 
put it in a pan and keep hot on the 
stove. Boil 2 eggs hard, mash yolks 
fine, put them in a tureen with a lemon 
sliced, £ glass wine, then pour the hot 
soup on this. 

Alicia W. Barber 

SOUP BOUQUET 

Take 4 branches of well washed pars- 
ley stalks, if the branches be small 
take 6, 1 branch of soup celery, well 
washed, 1 blade of bay leaf, 1 sprig of 
thyme, 2 cloves placed in the centre of 
parsley, tie in piece of linen cloth, and 
dip into any recipe requiring kitchen 
Bouquet. 

A. T. Wilson 

COLD CONSUME 

Get \ a shin of beef. Have bones 
cracked. Cut all meat from bones. 
Place bones at bottom of soup kettle, 
the meat on top. Add 5 pints of 
water. Let it come to a boil quickly. 
Skim it thoroughly, then push back 
and let it simmer 4 hours. Add I 
small bunch of herbs, 1 onion, 1 car- 
rot, 1 parsnip, 4 bay leaves, 12 whole 
cloves, 8 whole allspice. Salt and 

7 



pepper to taste. Let it simmer one 
hour longer, pour off and strain 
through cheese cloth. If the weath- 
er is very hot and you want the soup 
firmly jellied, have \ package gel- 
atine soaked in \ cup cold water. 
Pour the soup over it, and stir until 
quite dissolved. Set it away until 
next day. Then skim off all fat and 
take a piece of tissue paper and wipe 
off all the grease that sticks to the 
jelly. Put into cups with a spoon. 
You can clarify this with a white of 
egg after it is strained, and before 
pouring over the gelatine. Before 
cooling it color brown with soup color. 



CREAM OF CLAM SOUP 

Take i dozen large clams in the shell, 
thoroughly washed, put in hot oven to 
open the shells, remove liquor and 
clams from shells, clean clam meat 
thoroughly. Chop clams fine, boil 
clams and juice for 20 minutes. Sea- 
son with pepper, salt, and celery salt, 
and a little onion, if wished. Take 1 
pint of half cream and half milk, boil 
in separate boiler, with butter size of 
an egg, let this milk come to a boil, 
then add the clams. 

Mrs. Walter Dwight 

CLAM BOULLION BISQUE 

Place a sauce pan with one tablespoon 
of butter over the fire, add 2 table- 
spoons finely cut onion, 1 tablespoon 
8 



finely cut carrot, cover and cook until 
onions and carrots are done, stirring 
occasionally. Add i tablespoon of 
flour, stir a few minutes, then add I 
pint of boiling water, and I pint of 
Burnham's clam Boullion. Cook 5 
minutes, strain and return Bisque to 
sauce pan. Mix yoke of 2 eggs with 
\ cup of cream, add slowly to Bisque, 
and serve. 

A . DeGolyer 

LETTUCE SOUP 

Melt 2 ounces of butter in a sauce-pan, 
add 2 small onions, cut in slices, a 
little thyme, 2 parsley chevril, 1 bay 
leaf and 2 pounds of well washed and 
dried lettuce leaves pulled into small 
pieces. Simmer 15 minutes with the 
lid on. Add 3 pints milk or white 
stock. 2 ounces ground rice or corn- 
starch mixed with a little cold milk. 
Simmer f hour. Rub through a wire 
sieve, put it back to get hot, add 2 raw 
yolks of eggs to each quart of soup, 
the juice of J a lemon, salt and pep- 
per. If too thick, thin with milk. 
Let the soup thicken but not boil, as 
that will curdle it. Serve it with 
croutons of bread. 

E. D. K. 

DELICATE SOUP 

3 pounds chicken, same of veal, stalk 
of celery, and slice of onion. Cover 
with cold water and cook several hours 
until meat is in shreds, and about 2 
9 



quarts of liquid remain. When cold 
remove fat, season and heat, 

C. M. Hayes 

MOCK OYSTER SOUP 

2 cups of veal or chicken broth. 2 
cups rich milk. When hot add 3 
tablespoons of rolled cracker crumbs. 
Pepper and salt. Just before taking 
from the fire add 1 egg beaten light. 
Serve with 1 tablespoon of whipped 
cream on each dish. 

C. M. Hayes 

NEW ENGLAND BISQUE 

1 pint oysters. Stock of celery. \ 
cup stewed tomatoes. Slice onion. 1 
cup stock. \ teaspoon soda. \ pint 
rich milk. 4 tablespoons cracker 
crumbs. 1 tablespoon butter. 1 table- 
spoon flour. Cook oysters, toma- 
toes, and stock together 20 min- 
utes. Blend flour with butter, add 
milk and soda. Strain. Add cracker 
crumbs. Season and serve with 
whipped cream. 

C. M. Hayes 

'MUSftROOM SOUP 

To 1 quart of chicken stock add I 
pint of cream, add 1 pound of fresh 
mushrooms cut up very fine. Season 
to taste, and thicken with a little flour 
dissolved in cold water. 

M. D. A. 

1 0 



Fish 




i 



CRABS RAVIGOT 



Pick over \ dozen crabs. 8 table- 
spoons oil. 2 vinegar. \ teaspoon 
salt. Juice of \ small onion. Shake 
well. Make dressing in bottle. Mix 
thoroughly with picked crabs and 
stand on ice for 2 hours, then fill the 
shells with meat, and cover thickly 
with heavy mayonaise. 

E. D. K. 



SOFT SHELL CRABS 

Prepare the crabs by removing all the 
green jelly like substance from each 
side of the crabs. Wash and wipe dry. 
Roll each crab in cracker or bread 
crumbs, then dip in beaten egg, then 
roll again in the crumbs, fry in hot 
lard in a deep kettle. 

Mrs. Walter D wight 

DEVILED LOBSTER 

Pick out the meat of a boiled lobster, 
leaving the shell as perfect as possible. 
Chop the meat fine, add to it a pinch 
of red pepper, a pinch of salt, a salt 
spoon of mustard, i large tablespoon 
butter (melted), 2 tablespoons of 
vinegar, a piece of lemon, 3 rolled 
crackers, 1 beaten egg, 1 hard boiled 
egg chopped fine, and a little chopped 
parsley. Divide the shell into four or 
five pieces, fill with lobster and brown 
in oven 25 minutes. Serve with lemon. 

Field 

13 



LOBSTER CUTLETS 



One 5 pound lobster, i pair sweet 
breads, juice of one lemon, a little 
nutmeg, i pint cream, 2 tablespoons 
of chopped parsley, 1 onion, \ tea- 
spoon mace, 2 ounces butter, 2 table- 
spoons flour, salt and cayenne. Make 
a sauce as follows: \ pound butter, 
juice 1 small onion, salt, cayenne, 
large spoon flour, § pint cream. Put 
butter in double boiler, add the flour 
and stir until melted and smooth. 
Then add the cream, onion, pepper 
and salt. Boil about 1 minute. Have 
the lobster, sweet-breads cut fine, with 
silver knife, add to the sauce. Pour 
in shallow dish to cool. When cool 
shape like little chops and fry them 
in hot fat. When fried stick in the end 
of each a lobster claw. E. D. K. 

LOBSTER NEWBURG 

8 pounds lobster, boil and pick with a 
silver nut-pick, being careful to re- 
move black vein running to tail. Cut 
in large pieces. Sauce: \ pound but- 
ter and i\ tablespoons flour beaten to 
a light cream, add \ pint cream and 
boil until quite thick add yolks 10 
hard boiled eggs smoothed. If too 
heavy thin with one gill of milk. Salt 
and paprica to taste. When lobster 
is hot add 1 whiskey glass of Madeira, 
drain and add to sauce. Use 2 double 
boilers. 1 for sauce and 1 for lobster. 
Do not mix until ready to serve. 

E. D. K. 

14 



OYSTER CROQUETTES 



50 large oysters, \ pound butter, 1 
tablespoon flour, \ pint cream, juice 
of small onion, salt, pepper (red) and 
nutmeg. Put oysters on in liquor and 
boil five minutes then put in colander 
to cool. 

Annie C. S. Howland 

SALMON LOAF (Steamed) 

Pick carefully the skin and bones 
from a 1 pound can of salmon, add 4 
eggs well beaten, 4 tablespoons soft 
butter, \ cup of crumbs, pepper and 
salt, 1 tablespoon minced parsley. 
Pack in a buttered mould and 
steam one hour. Serve with sauce. 
Sauce: 1 cup milk thickened with 1 
tablespoon cornstarch, add the liquor 
from the salmon, 1 large spoon of 
butter, 1 teaspoon tomato catsup, 
a little red pepper and lastly 1 raw egg 
beaten in very carefully. 

Nellie H. Wilson 

CORNED SHAD 

1 tablespoon salt, 1 teaspoon brown 
sugar, \ teaspoon red pepper. Mix 
all together and spread over the shad 
at night and cook the next morning. 

Alicia W, Barber 

WHITE FISH A LA POINT 
SHIRLEY 
After cleaning the fish, lay it open, 
remove the back bone, placing it in 
a buttered baking pan, skin next to 

*5 



the pan, season freely with pepper and 
salt, a little lemon juice and butter. 
Put 2 cups butter in the pan around 
sides of the fish. Bake in hot oven. 
A four pound fish should be cooked 20 
minutes. Walter Dwight 

STEAMED SALMON PUDDING 

1 can salmon, 1 cup milk, 1 cup crack- 
er crumbs, 4 eggs, § cup butter 
(melted), 3 teaspoons tomato catsup, 
1 teaspoon salt, pepper. Sauce: 1 
tablespoon butter, 1 tablespoon cat- 
sup, 1 tablespoon flour, § teaspoon 
salt, J cup milk, pepper, liquor from 
salmon. Pick up fish, add salt, pepper, 
cracker crumbs, milk and butter 
(melted), then add eggs well beaten, 
steam hours. Garnish with a 
bunch of water cress. Make the cream 
sauce and pour around the pudding. 

P. j, 

TARTARE SAUCE (COLD) 

1 teaspoon mustard, \ saltspoon pep- 
per, 1 teaspoon powdered sugar, 1 
saltspoon salt, a few drops onion juice, 
yolks of 2 raw eggs, J cup of oil, 3 
tablespoons vinegar, 1 tablespoon 
chopped olives, 1 tablespoon chopped 
capers, 1 tablespoon chopped cucum- 
ber pickle, 1 tablespoon chopped 
parsley. Mix in the order given — 
add the yolks and stir well, adding the 
oil slowly and then the vinegar and 
chopped ingredients. 

E. Rittenhouse 

16 



MAITRE D'HOTEL SAUCE 

To use with Fish 
I tablespoon butter, salt and paprica, 
i teaspoon chopped parsley, I table- 
spoon lemon juice. Stir over fire for 
about 5 minutes. 

L. E. T. 

FISH SAUCE 

I tea cup Worcestershire sauce, juice 
I lemon, 2 tablespoons butter, 1 dash 
paprica, 1 dash salt and add to Wor- 
cestershire sauce and boil 10 minutes. 

Charity Davenport 



17 



I 



Entrees 




EGGS A LA MARTIN 



i tablespoon of butter melted, stir in 
ij tablespoons flour, J teaspoon salt, 
pepper, one cup milk, when smooth 
add \ cup grated cheese. Put in a 
buttered baking dish, drop in five eggs 
without breaking them. Bake 15 
minutes in a quick oven. 

L. D. M. 

MARIE CONTENT'S 
OMELETTE 

4 eggs, 4 tablespoons milk, \ teaspoon 
of salt, ^teaspoon pepper, 2 tablespoons 
of butter, beat eggs slightly, add milk 
and seasoning, put butter in omelet 
pan, when melted turn in mixture, as 
it cooks, prick and pick up with a fork 
until whole is of a creamy consistency. 
Place in bottom part of range that it 
may brown underneath quickly. Fold 
and turn in hot platter. 

M. T. Wilson 

CORN OYSTERS 

1 cup of flour, 1 teaspoon melted 
butter, 3 tablespoons milk, 1 egg, 1 
heaping teaspoon of baking powder, 
one dozen ears of corn. Cut the corn 
from the cob, mix with the dough and 
fry on griddle. 

Harriet Daniels 

TURKISH PILAF 

Fry 1 large onion, cut fine in 1 table- 
spoon of butter. Cut 2 pounds of lean 
lamb into small pieces, and brown 
2 1 



them in butter, add 2 coffee cups of 
boiling water, 1 cup of stewed and 
strained tomatoes, a piece of butter, 
size of an egg and season well with 
salt, when boiling add 1 large cup of 
rice (well washed but not soaked) stir 
lightly with a fork and do not disturb 
again. Set on the back of the stove 
and cook steadily 20 minutes. Then 
remove the cover and let stand 10 or 15 
minutes longer so that steam may 
escape. 

Emma H. Wigmore 

SWEET POTATOE 
CROQUETTES 

Select 8 long sweet-potatoes, peel, 
wash and boil 30 minutes. Put 
through sieve. When cool add 3 
eggs, \ nut-meg, butter size of an egg. 
Squeeze in juice of \ lemon. Beat 
until quite light. Press through finer 
sieve, add 3 large tablespoons very 
thick cream, whip 10 minutes more. 
When cold mold in balls, roll in flour 
and leave 2 or 3 hours. Dip in eggs 
and fine crumbs, fry in very hot fat. 

Mrs. Harriet Festiman 

ENTREE OF CUCUMBER 

Cut thick slices of large cucumber in a 
slanting direction as that makes them 
larger. Remove the skin and seeds and 
boil in salted water, ten minutes. 
Drain and place in circle in buttered 
dish. Fill the centre with small quan- 
tity of minced meat well seasoned. 
22 



Place around tiny ring of mushrooms 
moistened with a little stock, put over 
them a buttered paper and cook in a 
moderate oven 15 minutes. 

E. D. K. 

CHEESE RAMEQUINS 

8 tablespoons grated cheese, 2 gills 
milk, 4 yolks of eggs, 4 tablespoons 
of butter, 4 ounces of bread, 1 tea- 
spoon of mustard, 6 whites of eggs, 
cayenne, salt, etc. (Boil bread and 
milk then add seasoning and yolks of 
eggs and cheese. Beat whites and stir 
in gently, grease baking dish and bake 
15 minutes in quick oven). 

Phi I a Nye 

EGGS FOR LUNCH 

Make this in the same dish in which it 
is to be served. Break the eggs so 
that they will lie nicely on the dish — 
when it is full pour over a good thick 
sauce (tomato) well seasoned. Put in 
the oven and bake until done, then lay 
over it little frankfurter sausages 
already boiled. 

E. D. K. 

PALPETTES 

1 pound lean veal, 1 pound beef (tender) 
1 pound fresh pork, 1 pair small sweet- 
breads. All chopped very fine, season 
with salt and pepper and a very little 
ground cloves. Make this into balls. 
Put 3 slices of onions browned in a pot, 
23 



3 tablespoons of tomatoes. Give it a 
boil, then add the|meat balls and sim- 
mer 4 hours. 

Field 

VOL AU VEND OF SWEET 
BREAD 

Blanch and cook 4 pounds of sweet- 
breads, 4 chicken livers, 1 chicken 
breast (cold roast or boiled), one 
quart cream, butter, flour, one can 
mushrooms. Take one quart cream, 
thicken with butter rubbed into flour, 
let it come to a good boiling, one can 
of mushrooms, cooked and cut into 
pieces, put in mushrooms, the least 
pinch of cloves, a little vinegar and 
cayenne pepper. Add to sweet-breads 
and cream and minced chicken breast. 
Serve in small earthen porringers or 
on one large puff paste shell. 



CHICKEN— TERRAPIN 

Cut up a cold chicken into small 
pieces being careful to select only the 
best parts, put in spider with \ pint 
cream, \ pound butter rolled in a 
tablespoon of flour, pepper and salt 
to taste. Have ready 3 hard boiled 
eggs, chopped fine, 1 wineglass of 
sherry, when the chicken has come to 
a good boil stir in the wine and eggs, 
and simmer a few minutes before 
serving. 

R. K. Hazel hurst 



24 



TERRAPIN 
Plunge terrapins in pot of boiling 
water with heads on, boil until you 
can pull their feet off, then take off 
bottom shell, scrape off the meat that 
sticks to them, separate the 4 quarters 
carefully to avoid cutting the gaul, 
pull to pieces without taking bones 
out. You can use every part of terrap- 
pin except the sand bag. Put in a pan 
with a liberal supply of butter, a tea- 
cup of cream, some pepper, and salt, 
stew for 5 minutes, just before serv- 
ing pouring in a teacup of wine. 

A. W. Barber 

CHICKEN TIMBALES 
The white meat of 1 uncooked chicken 
chopped very fine. 1 tablespoon of 
butter rubbed with the chicken to a 
cream, add a little red and white 
pepper, and a little grated lemon peel, 
then 1 pint of cream put in little by 
little rubbing all till very thick, then 
add 4 eggs well whipped, and stirred 
slowly into the rest and lastly a little 
salt. This will keep 2 days in a cool 
place. Cover bottom of moulds with 
2 thin slices of truffles, fill moulds just 
half full. Have a pan of boiling water 
ready and stand moulds in the water 
which must only come half way up 
the moulds. Boil 15 minutes. 

Sauce for Timbales 
1 tablespoon butter, 1 tablespoon 
flour rubbed together and added to 
\ pint of cream, 1 tablespoon of chopped 
25 



truffles, boil all 5 minutes and serve 
with timbales. Serve a little lemon if 
you like it. 

Field 

SHRIMPS A LA CREOLE 

1 can shrimps, 1 can mushrooms, 1 
cup cooked rice, \ cup cooked to- 
matoes, 4 sweet peppers, 1 table- 
spoon of Worcestershire sauce (hot) 
as the Worcestershire sauce darkens 
it. First heat shrimps, etc., then add 
rice. 

A. W. Harnwell 

ITALIAN SPAGHETTI 

Cook \ package of spaghetti the usual 
way. Into a skillet put \ pound but- 
ter, when hot enough fry 1 onion cut 
fine, a stalk of celery cut fine. Then 
remove to a stew pan to which add a 
cup of fresh mushrooms or a can of 
mushrooms cut fine and a can of to- 
matoes. Season with salt and pepper 
and add a little sugar, let simmer five 
hours. Sprinkle the spaghetti with 
grated cheese and pour sauce over 
and serve. Onions and celery should 
be fried light brown and if more of the 
above ingredients be desired add to 
taste. Cook in double boiler. 

C. S. Howland 



26 



Meats 




TO PAN A BEEFSTEAK 

Heat an iron pan very hot, do not 
grease it, put in the steak and turn 
from side to side constantly over a 
very hot fire about 15 minutes. Use 
if possible a "club steak" cut about 
an inch and three-quarters thick. 
Have your platter hot, with a generous 
lump of butter that will melt on plate, 
add to this plenty of pepper and salt 
and when steak is done put on a plat- 
ter and turn 2 or 3 times in butter, 
this makes a good gravy. Steaks 
cooked in this way will be crispy 
outside and deliciously juicy inside. 
Pour off all grease that comes in the 
pan. 

G. M. Kittridge 

MARYLAND CHICKEN 

Cut 1 tender spring chicken, wash in 
cold water and wipe it, and then 
sprinkle with salt and pepper. Beat 
up one egg light. 1 cup of rolled 
cracker crumbs with one tablespoon 
of chopped parsley, season with salt 
and pepper. Dip the pieces of chicken 
in the egg and roll them in the crumbs. 
Fry in a frying pan of pork fat, \ 
pound of salt pork cut in slices. (This 
ought to make the fat about a couple 
of inches deep in the pan). Brown the 
chicken on both sides, making the 
cooking about 15 minutes. When the 
chicken is done, pour off the fat that 
is left in the pan and add i\ cups of 
hot water, and thicken with one 
tablespoon of flour dissolved in a little 
29 



cold water and add \ cupful of thick 
cream, first heating the cream. Add 
the cream just before taking the gravy 
from the fire. Strain the gravy over 
the chicken, and garnish with parsley. 

E. H. Wigmore 

CHICKEN FRICASSE A LA 
REINE 

Cut 2 chickens into 12 even pieces — 
place in a stew pan with a quart of 
cold water on a brisk fire; as soon as it 
boils, thoroughly skim. Season with 
salt, pepper, 2 cloves, 1 bay leaf, (a light 
bouquet). Put in small sauce pan 
1 J ounces butter, melt on hot range, 
add 3 tablespoons flour, mix with 
wooden spoon while slowly cooking 
without browning as the above must 
not be allowed to brown. Sieve 
the broth into a bowl, return the chick- 
en to a stew pan (but only the chicken) 
leaving at oven door till wanted. Now 
add little by little, the broth to the 
flour, stir continually until all be added. 
Let boil for 2 minutes. Have 3 egg 
yolks in bowl with a tablespoon butter, 
\ a gill milk, pinch cayenne pepper, 
not more than \ saltspoon, squeezing 
in juice of half a lemon. Mix well, add 
to sauce, stirring until all be added. 
Heat well, do not boil — strain through 
sieve over chicken, mix well adding two 
truffles and 4 mushrooms cut into dice. 
Dress the whole on hot dish, arrange 
paper ruffles at end of legs, garnish 
with heart shaped croutons. 

"The receipt was bought of Del Monico by my father fifty 

y "" sagor A. T. Wilson 

3° 



BAKED HAM 



Wash a medium sized ham as directed : 
soak it for 24 hours in cold water, 
changing the water 3 or 4 times. Now 
trim away the rusty parts from under- 
neath and wipe it dry. Make a thick 
paste with flour and water only: cover 
the flesh side of the hamwiththis paste. 
Place in a baking pan, the skin side 
down and bake in a moderate oven 
25 minutes for every pound, basting 
every 10 minutes with sherry wine or 
champagne, until you have used \ 
pint, then baste with the dripping in 
the pan. When done take off the 
crust carefully and pull off the skin. 
Trim the shank bone with a frill of 
paper. Grace Young 

HAM SOUFFLE 

1 pint hot milk, 1 slice bread in crumbs 
1 cup chopped ham, 2 or 3 eggs, salt 
and pepper. Butter too if ham is not 
fat. Warm milk first, add crumbs 
then ham and beat eggs into mixture 
and beat thoroughly. Bake in casse- 
roles. Jessie Condi ct Lee 

LAMB CUTLETS A LA 
VICTORIA 

Have some lamb chops cut very thin 
and trim off all the bone except one 
inch for the handle. Have some good 
pastry cut out with a round scalloped 
cutter a little larger than the chop. 
Season the chops well and lay it on one 
of the pastry rounds, cover with 

31 



another and press the edges lightly 
together and bake brown. 

Hotel Pack Florence 

MEAT SOUFFLE 

2 cups scalded milk, J cup butter, 
| cup flour, I teaspoon salt, J teaspoon 
pepper, \ cup stale bread crumbs, 2 
cups cold cooked meat of any kind, 
yolks of 3 eggs well beaten, table- 
spoon of finely chopped parsley, whites 
of 3 eggs beaten to a stiffness. Make 
sauce of first five ingredients, add 
bread crumbs, cook 2 minutes, remove 
from fire and add meat, yolks of eggs 
and parsley, then fold in whites, turn 
into buttered pudding dish and bake 
in slow oven until brown. 

Gertrude Hardin 

PORK TENDERLOIN STUFFED 
WITH OYSTERS 

Parboil 3 good sized pork tenderloins 
in a small quantity of water (sufficient 
to cover) 20 minutes — drain, wipe and 
cool, make an incision in thick part, of 
from 3 to 4 inches long, cutting almost 
through and fill with following. Chop 
6 large oysters fine add \\ tablespoon 
salt pork finely chopped, yolks of 3 
hard boiled eggs, also chopped, f cup 
bread crumbs, yolk of 1 raw egg, 
1 tablespoon chopped parsley, salt and 
pepper to taste. Fill tenderloins and 
place in dripping pan with small bits 
of salt pork laid around them and \ 
cup of boiling water, bake in moderate 
32 



oven until tender, basting occasionally. 
Tie tenderloins with string before 
baking. 

Margaret S. Owsley 

ROAST TURKEY WITH DRY 
FILLING 

Wash the turkey inside and outside 
and dry good, crumble the dry bread 
season with salt, pepper and enough 
butter to make bread dry and fluffy, 
when baked. Before cooking put in 
oven and rub well with butter bake 
in a moderate oven and baste well 
while cooking. 

Grace Young 

A WAY TO USE ROUND STEAK 

Pound the steak until it almost falls 
apart, then pound it more. Roll it in 
flour and fry it in enough butter and 
lard to cover well the bottom of the 
skillett. Season and serve with plenty 
of thickened milk gravy. 

Clotilde L. McDowell 

VEAL CUTLETS A LA HOTEL 
MOBILE, NAPLES 

Have the veal cut very thin, then cut 
into shapes like little lamb chops, cut 
up the trimmings left into little dice, 
brown them in butter first, then stew 
until tender and make with the liquor 
a rich brown gravy. Add mushrooms 
and a hard boiled egg, cut into quart- 
ers, dip your cutlets into bread crumbs 

33 



fry a light brown, arrange on a dish 
a hollow ring of mashed potatoes. Lay 
the cutlets on the top of the potatoes 
in a circle and fill up hollow with pre- 
pared trimmings and sauce. Serve 
immediately. 

BRAISED SHOULDER OF 
FILLET OF VEAL 

The bones should be removed and 
sent with veal. There will be needed : 
J pound of salt pork, i pint of cracker 
crumbs, 3 tablespoons of butter, 6 
tablespoons of flour, 3 tablespoons of 
onion, \ tablespoon of savory, \ tea- 
spoon of thyme, cold water, salt and 
pepper. Put the bones into stew pan 
containing 3 pints of water and cook 
gently for an hour. Cut the pork in 
thin slices and fry in frying pan during 
the same period. Mix the herbs, 
butter, pepper, salt and one cup of 
cold water with the cracker crumbs. 
Spread the dressing on the veal, roll 
it up and tie with a soft twine. 
Dredge the roll with flour, covering 
thickly, lay the veal in the pan and 
brown on both sides, transfer to a 
braising kettle, cook the onion in the 
fat and add any flour that is left and 
stir until it browns. Strain the stock 
in which bones were stewed, and pour 
it over the veal. Cover and baste 
often, baking slowly. Place veal in 
dish at serving time, and pour the 
gravy, seasoning with tomato catsup 
and Worcestershire sauce over the 
meat. Emma H. Wigmore 

34 



VEAL LOAF 

2 pounds of veal ground, J pound of 
pork ground with veal, 3 eggs, 3 cups 
of bread crumbs, \ can of tomatoes. 
Season to taste with pepper and salt 
and tablespoon of Worcestershire 
sauce and a little paprica. Mix it 
well together. Put in a pan and steam 
\\ hours. Set in the oven in a pan of 
hot water, and cover it up for 1 hour 
and then take the cover off and let 
brown for \ an hour. Serve with an 
olive sauce or tomato sauce. 



BROWN SAUCE 

2 ounces butter, half cup of flour, 3 
tomatoes, \ pint stock, \ can mush- 
rooms. Melt butter and when it 
boils add flour, when brown add stock 
and tomatoes. Let it reduce to one- 
half. When like thick cream pass it 
through a wire sieve, season with salt 
and red pepper, add mushrooms which 
have been cooked, but do not add any 
jutce. Fresh mushrooms are better 
than canned. 

E. D. K. 



POSSUM 

Clean, salt, pepper, then flour, bake 
for an hour, then put sliced parsnips 
and sweet potatoes around then con- 
tinue baking another hour. A regular 
bread dressing may be used to stuff* 
possum if desired. 

L. L. B. 

35 



VEAL CROQUETTES 
Boil 2J pounds veal until it drops off 
the bones. When cool chop fine. Put 
| pound butter in a sauce pan and 8 
even tablespoons of flour. When 
melted add 3 cups of milk, small onion 
chopped fine, 2 tablespoons of parsley, 
cook till thick. Then take off and add 
3 e gg s > sa ^ an d nutmeg, pepper and 
veal. Make into croquettes, dip in egg 
and bread crumbs. Boil in lard same 
as doughnuts. 

R. Ridgeway 



36 



Vegetables 




APPLES IN CASSEROLE 
Pare and core i apple for each person. 
Put in casserole. Put I tea spoon of 
grape jelly in each hole, squeeze juice 
of I lemon over whole, sprinkle with 
lemon rind ground, ground cinnamon, 
I cup sugar, chopped nuts. Cover 
and bake 45 minutes. Serve in cas- 
serole. 

Carrie N. Wilson 



FRIED APPLES 
Core apples and leave the skins on. 
Cut in half and fry in butter until a 
rich brown and thoroughly cooked. 
Fill each apple with sugar and pour 
enough water over all to cover the pan 
well and allow the juices to thicken 
before removing from fire. 

C. H. S. 



CHESTNUT APPLES 
Mash French chestnuts steamed 
through colander with butter. Take 
the centers out of tart apples, sugar 
them, fill with the mashed chestnuts, 
put a bit of butter and sugar at the 
hole on top. Bake like ordinary baked 
apples. Serve with game course. 

E. J. Somers 

BAKED BANANAS 
Peel 6 or 8 good sized firm bananas 
and roll them very lightly in flour. 
Place in a baking dish and cover with 
a small cup of sherry, a small cup of 

39 



sugar and 2 tablespoons of butter cut 
in small pieces. Bake in hot oven 
20 minutes. 

Dora B. Wilson 

BAKED BEANS 

Night before soak beans all night in 
cold water. In morning drain off 
water and cover with fresh, and boil 
10 minutes, then put in colander and 
let cold water run over them. Place 
in tin basin two good tablespoons 
molasses, teaspoon mustard slightly 
heaped, grate in one onion, piece of 
pork washed on top and salt to taste. 
Cover with boiling water. Place in 
slow oven, watching and keeping water 
same as at start and beans covered and 
bake 8 or 9 hours. 

Jessie Condict Lee 



CORN PUDDING (Southern) 

Grate 1 dozen large firm ears of corn, 
add 1 § cups of milk, 2 tablespoons of 
butter, yolks of 3 eggs well beaten, 1 
teaspoon sugar, salt and pepper to 
taste, stir in last the 3 whites of eggs 
well beaten and bake for an hour. 

Sarah Ball 

CREAMED MUSHROOMS 

Take fresh mushrooms, wash, do not 
peel. Then cut in small pieces, or if 
preferred, leave whole, if mushrooms 
are small, trim off" stems and dry in 
cloth. Put in saucepan and if you 
40 



use a pound of mushrooms, put in two 
tablespoons butter, half a cup of milk 
and \ teaspoon salt. Cover saucepan 
closely and simmer gently for \ hour. 
Now moisten a tablespoon of flour in a 
little cold milk, add this to the mixture 
and cook a few minutes, then add a 
few tablespoons of thick cream. If 
you care to use sherry, add 2 table- 
spoons just before serving. These are 
delicious served very hot on toast or 
used as a sauce with beefsteak. 

Mrs. S. T. Rohrer, per G. M. K. 

ESCALLOPED POTATOES 

Fill the bottom of a baking dish with 
sliced cooked potatoes. Cover with 
white sauce. Add another layer of 
potatoes, then I of the sauce until the 
dish is full. Cover with bread or 
cracker crumbs and bits of butter. 
Bake till brown. White Sauce: Cook 
together 2 tablespoons butter, 2 table- 
spoons flour, 1 cup milk. Season 
with salt, pepper, and chopped parsley 
Clotilde L. McDowell 

STUFFED ONIONS 

Remove the skins from onions and 
parboil 10 minutes in boiling salted 
water to cover. Turn upside 
down to cool and remove part of cen- 
ters. Fill cavaties with equal parts 
of finely chopped chicken and soft 
bread crumbs and finely chopped 
onion which was removed, with salt 
and pepper, and moistened with 
4i 



cream or melted butter. Place in 
buttered shallow baking pan, sprinkle 
with buttered crumbs and bake in a 
moderate oven until onions are soft. 

Elizabeth Whitely 

STUFFED GREEN PEPPERS 

Cut off the stem end of each pepper, 
remove seeds and parboil peppers 
15 minutes. Fill with boiled rice 
mixed with a little left over meat, ham, 
or fish is especially nice. Season with 
butter, salt and a little parsley. Cool, 
sprinkle with salt, cover with buttered 
bread crumbs and bake ten or fifteen 
minutes. 

Clotilde L. McDowell 

TO STUFF PEPPERS 

Peppers should first be boiled with a 
little lemon peel and salt in water, then 
drained, the seeds removed and they 
are ready to fill. \ pound butter, 2 
tablespoons flour, \ pint of cream; 
boil until quite thick then add: \ 
teaspoon onion juice, 2 teaspoons 
mushroom catsup, 2 teaspoons Wor- 
cestershire sauce, paprika and salt, 1 
cup of minced cold chicken or duck, 
1 can shrimps. Serve around hot 
boiled cauliflower with Hollandaise 
sauce. 

SAUCE HOLLANDAISE 



Use double boiler. To 1 large cup 
42 



butter add yolks of 4 eggs beaten with 
Dover beater, add juice of J lemon, 1 
teaspoon salt and 1 teaspoon onion 
juice and paprika to taste, 1 cup boil- 
ing water. Heat continually over fire 
until it reaches proper consistancy. 

E. D. Kean 



POTATO ROSETTES 

Use mashed and seasoned potatoes. 
Take]tablespoonful and put on greased 
pan, shaping a little in ridges and 
bringing to a point on top. Brown in 
a hot oven and serve. 

G. M. Kittridge 



CANDIED SWEET POTATOES 

Boil Potatotes, take skin off and let 
cool. Slice them round way, put in 
baking dish, a layer of potatoes in 
bottom. Place pieces of butter on 
top and sprinkle with sugar. More 
potatoes and more sugar and butter. 
Pour in enough milk to moisten 
thoroughly. Bake. Lots of sugar. 

/. G. M. 



RICE A LA PARISIENNE 

1 cup of carefully boiled rice. Beat 
into this as much whipped cream as 
will make it foamy. Put whipped 
cream over the top. Do not sweeten. 
Garnish with preserved strawberries. 

Lida E. Tallmadge 

43 



ITALIAN SPAGHETTI 



I package spaghetti, 2 pounds veal in 
large pieces, 8 garlic cloves, 6 small 
red peppers, I tablespoon whole cloves 
and all-spice mixed, 6 slices bacon, 4 
sprigs parsley, 3 bay leaves, 1 stick 
cinnamon, 1 large cup of dried mush- 
rooms, 1 can tomatoes. Put bacon in 
a deep pan and when it commences to 
cook add 4 slices onion. Let this cook 
a light brown, then add veal and 
brown a little, then add the tomatoes 
and all the other ingredients except the 
spaghetti. The mushrooms must be 
soaked in cold water an hour before 
using. Cook for several hours slowly. 
Cook spaghetti, pour this mixture over 
it after it has been put through a col- 
ander and bake with parmesan cheese 
shaken over it. 

M. D. A. 

TOMATOES AU GRATIN 

Cut slices of tomato half an inch thick. 
Season with salt and pepper and 
sprinkle liberally with grated cheese. 
Add, if desired, a little green pepper 
chopped fine. Place the slices on 
buttered toast half an inch thick and 
cut round the size of the tomatoes. 
Place in broiler or oven until the 
cheese is browned. 

Mrs. Hallstrom, per M. K. 

STUFFED TOMATOES 

6 tomatoes. Put into a chopping bowl 
the filling of 4 tomatoes, 2 cups of 
44 



bread crumbs (the bread having been 
dried thoroughly before it is crumbled) 
A teaspoon of salt, \ teaspoon of pep- 
per, \ teaspoon of powdered thyme, i 
small onion scraped. Chop all to- 
gether and fill in the shells of toma- 
toes, putting a small piece of butter on 
the top of each tomato. Place them 
all in a tin pie plate. Just before 
putting in the oven (which should be 
moderate) pour i cup of cold water 
into the plate and bake 20 to 30 
minutes. 

Fannie L. Kirkman 

STUFFED TOMATOES 

Select ripe tomatoes, cut out the center. 
Put in salt and pepper to taste and 1 
heaping teaspoon of sugar to each 
tomato. Take 1 tablespoon of but- 
ter to 2 of bread crumbs and 1 of onion 
chopped fine, stir together in frying 
pan until well mixed, fill center of each. 
Bake until done. Just before serving 
grate a thin layer of cheese over the 
top, return to oven until a golden 
brown. 

Helen Webb Hill, Virginia 

BAKED CORN AND TOMATOES 

Stir into 1 pint of corn 1 egg, 1 heaping 
tablespoon of sugar and salt and pep- 
per. Take 1 pint of tomatoes, add 2 
heaping tablespoons of sugar, salt and 
pepper, place a layer of corn, then 1 of 
tomatoes and sprinkle with bread 
crumbs and bits of butter until all is 



45 



used, having the last layer tomatoes 
sprinkled with bread and butter. 
Bake I hour in a moderate oven. 

Helen Webb Hill 

VERMICELLI SOUFFLE 

Take J of a pound of vermicelli, boil 
in 3 pints of boiling water until ten- 
der then strain. Return vermicelli to 
kettle, add \ cup of fresh butter, 
sprinkle on the top a \ cup of flour 
stack up then add a full cup of very 
rich cream and let boil, butter a quart 
dish, put the ingredients in, mix 3 
eggs, 1 cup of scalded milk and 1 cup of 
grated cheese in a double boiler, stir 
until it begins to thicken, pour on the 
other ingredients cook in a slow oven 
until done and a nice brown. 

Mrs. Harriet Festiman 



46 



Salads 




CUCUMBER AND POTATO 
SALAD 



Cut i cucumber into dice, add 5 or 6 
cold boiled potatoes similarly cut, 
sprinkle with salt and allow the mix- 
ture to stand awhile to absorb the salt. 
Prepare 1 small cup of blanched al- 
monds, and about J of a green pepper, 
finely cut, add this to the cucumber 
and potatoes and mix the whole, with 
mayonaise, allowing it to stand for 
several hours before serving. Serve 
with lettuce. 

Gertrude Lamont 



BEET SALAD 

Take 6 boiled cold beets, scoop out the 
centers and fill with the following: \ 
cup of chopped celery, \ cup of 
chopped nuts, \ cup of chopped ap- 
ples. Serve on lettuce with a little 
mayonaise dressing on the top. 

P. J. 



MANHATTAN SALAD 
DRESSING 

\ teaspoon of salt, 1 teaspoon of pap- 
rika, \ teaspoon of black pepper, 1 
teaspoon of Worcestershire sauce, \ 
teaspoon of English mustard mixed, 
dash of celery salt, 1 tablespoon of 
cider vinegar, 1 tablespoon of tarra- 
gon vinegar, 1 tablespoon of oil. 
Chopped olives in the dressing and 
also eggs. This is poured over lettuce 
leaves and served. 

A. De Golyer 

48 



ROQUEFORT CHEESE SALAD 



Have a salad dish filled with crisp 
head lettuce. Make French dressing: 

2 dessert spoons of vinegar, and salt 
and pepper to taste. Mix thoroughly 
with 6 dessert spoons of oil, add a little 
cayenne pepper. Just before serving 
break a half pound of Roquefort 
cheese in small pieces, and put on 
lettuce, then pour on salad dressing, 
mixing well with lettuce. 

Fannie L. Kirkman 

CUCUMBER JELLY 

3 cucumbers, 2 tablespoons of granu- 
lated gelatine, 2 tablespoons lemon 
juice, i\ tablespoons tarragon vine- 
gar, 2 tablespoons salt, \ tablespoon 
pepper, J tablespoon paprika. Pare 
and grate cucumbers, simmer in I cup 
water. Dissolve gelatine in \ cup 
cold water, add \ cup boiling water, 
into this strain cucumber liquid, add 
seasoning and chill. Serve with may- 
onaise and chopped celery. Chop 
parsley, dip it in boiling water and 
squeeze into jelly to give it the proper 
tint. 

Margaret Strawn 

FRUIT SALAD 

2 whole eggs beaten very light, I 
tablespoon lemon juice, 5 tablespoons 
cream. Mix all together and put into 
double boiler to cook and stir until 
thick. After taking from stove add \ 
teaspoon salt, \ teaspoon powdered 
49 



sugar, i heaping teaspoon butter. 
When thoroughly cold, before serving 
add I cup or more of whipped cream. 
This dressing is for 2 grape fruits, 4 
oranges, 3 bananas, 1 pound white 
grapes, 1 pineapple. Peel grapes, cut 
in half and seed. Cut the fruit into 
small dice, or about the size of half 
grape. This is delicious. 

Mrs. Dudley Rhodes 

FRUIT SALAD 

1 can of California white cherries, 
pitted, 1 grape fruit, 2 oranges, J 
pound Malaga grapes, 2 pears, 1 cup 
walnut meats, blanched. 

Mrs. C. H. S. 

SALAD DRESSING 

Yolks of 4 eggs, 4 tablespoons of tar- 
ragon vinegar, 4 tablespoons of sugar, 
1 pinch of salt. Let this cook in a 
double boiler until thick. When cold 
beat into it 1 pint of whipped cream. 
This will serve 12 persons. 

C. H. S. 

GRAPE AND CELERY SALAD 

Use equal parts of grapes and celery. 
Small seedless green grapes are to be 
preferred, but hot house green grapes 
halved and seeded may be substituted. 
Mix grapes and celery, cut in small 
pieces with a pair of scissors, cover 
with a cream mayonaise and serve 
ice cold on lettuce leaves. 

Dora B. Wilson 

5° 



A HASTY SALAD 
Take I cucumber, cut in small pieces, 
I bunch celery, add Spanish onion to 
taste, i dozen chopped olives, mix and 
marinate. Take 6 medium tomatoes, 
remove skin by rubbing the sharp 
edge of a knife over the tomato, do 
not scald. Quarter the tomato to 
form a cup, fill with the mixture, pour 
over this a boiled or mayonaise dres- 
sing. Garnish top with rings of onions. 

Lyda E. Tallmadge 



KNICKERBOCKER SALAD 

On a long French endive leaf arrange 
alternately a quarter of an orange 
(skinned), a slice of radish standing 
upright, a slice of pear the shape of the 
orange, another of radish, a slice of 
grape fruit, quarter section, with 
radish at either end, pour over French 
dressing. The different colors alter- 
nating are effective, and the combina- 
tion delicious. A. De Golyer 



VEGETABLE SALAD 

I can peas, i can lima beans, i bunch 
celery, \ head shredded lettuce, \ red 
pepper cut in fine strips. Wash and 
drain peas and beans thoroughly. Cut 
celery in small pieces. Roll lettuce 
leaves and cut in shreds with shears. 
Bury a half onion in this, cover and 
put on ice. When ready to serve, salt, 
add mayonaise or French dressing 
and place on lettuce leaves. 

M. Hopkins 

51 



SALAD DRESSING WITHOUT 
OIL 

4 tablespoons butter, 2 tablespoons 
flour, \ tablespoon salt, 2 tablespoons 
sugar, I tablespoon mustard, a little 
cayenne pepper. I cup milk, I cup 
vinegar, 3 eggs. Beat butter while 
hot in saucepan. Add flour, and stir 
until smooth. Add milk and cook 
until smooth again, stirring all the 
time. Beat eggs, have ready, 
salt, sugar,pepper, and mustard,mixed 
together. Add this mixture to eggs, 
and then vinegar, very carefully, add 
this to previous mixture, and cook 
slowly until perfectly smooth and 
heavy. This will keep a month in a 
cool place. 

E. Rittenhouse 



52 



Desserts 




CHARLOTTE RUSSE 
I pint whipping cream, 2 eggs I 
small cup sugar (pulverized), ^ of a 
box of Cox's gelatine, flavor with 
sherry. Beat yolks of eggs very light, 
then stir in sugar, then the gelatine 
which has been dissolved in a little 
warm milk, then the whites of eggs 
beaten stiff, and then the cream which 
must be whipped stiff. Crumble 
macaroons and grated cocoanut into 
cream. Flavor with sherry and pour 
into mould which has been lined with 
lady fingers or sponge cake. 

C. S. Howland 

CHOCOLATE PIE 

I cup sugar, \ square Baker's choco- 
late, \ cup water. Boil ten minutes, 
stir in yolks of 2 eggs/ Let cool. 
Bake crust on the bottom of a pan and 
put in the filling, add meringue and 
bake in a quick oven. 

M. D. Armsby 

GENUINE ENGLISH PLUM 
PUDDING 

I pound seeded raisins, i pound 
washed currents, i pound crumbed 
bread, \ pound flour, \ pound sugar, 
I pound butter, \ pound citron and 
\ pound candied lemon, cut in strips, 
I small nutmeg, 6 eggs, beaten a little. 
Mix all the ingredients together, if the 
dough is stiff, too stiff add a little 
milk. Pour into a well floured pud- 
ding cloth, tie up tight and plunge 
54 



into boiling water. Boil 4 hours at 
least. 1 pound of beef suet chopped 
fine, may be used instead of butter. 
2 dozen almonds blanched, chopped 
fine are an improvememt. 

A. W. De Golyer 

PINEAPPLE TAPIOCA 

1 cup pearl tapioca soaked overnight, 
1 cup sugar, juice 2 lemons, 1 shredded 
pineapple, whites of 3 eggs. Cook 
until clear, then add beaten whites. 
Let stand over fire for a very few 
minutes after adding eggs. Cook in 
double boiler. 

C. Deering 

PINEAPPLE ITALIENNE 

1 large ripe pineapple, 1 stripped 
grape fruit, \ pound malaga grapes 
seeded, 1 banana, 2 oranges, 6 mara- 
schino cherries. Remove contents of 
pineapple leaving shell \ inch thick, 
reserving the top part with leaves for 
lid and handle. Chill fruits separately 
leave on ice 4 hours. Mix other 
fruits with pineapple and add Madeira 
to taste. Replace in pineapple shell. 

M. W. L. 

PINEAPPLE TARTS 

Pour off the juice of 1 can of grated 
pineapple, add two cups of water and 
let boil 10 minutes, then add i\ cups 
of sugar and the pulp of the pineapple 
and 2 even tablespoons of corn starch 

55 



which has been dissolved in cold 
water. Let all boil together until 
tender and smooth and put into un- 
baked pie crust. Use small tart tins. 

May Dakin Armsby 

DATE SOUFFLE 

I cup granulated sugar, 2 eggs, i 
large tablespoon flour, i teaspoon 
baking powder, i cup English walnuts, 
I cup dates, stoned and halved. Beat 
eggs and sugar together then add the 
rest. Bake in moderate oven about 
twenty minutes. When cold serve 
with whipped cream, either that day 
or next. Serves ten. 

M. Hopkins 

GRAPE JUICE GELATINE 

1 cup catalpa grape juice to \ box of 
gelatine, \ cup cold water, I cup boil- 
ing water, I cup sugar. Soak gelatine 
in cold water until soft. Add boiling 
water, sugar and grape juice. Stir 
until sugar is dissolved and strain. 
Pour into mould. 

L. Bell 

LEMON CREAM 

Yolks 4 eggs, 4 tablespoons sugar 
well beaten, juice and rind of a lemon, 

2 tablespoons hot water. Simmer 
until it thickens then remove from the 
fire. Stir in lightly the whites of the 
eggs beaten to a stiff froth with 2 
spoons of sugar. Set away to cool. 



It should be eaten the day it is made. 

N.H. Wilson 



MACAROON SURPRISE 

Fill the bottom of a large dish with 
macaroons, which have been dipped in 
brandy, cover with whipped cream, 
then add layer of marshmallows 
(whole), continue with more cream 
then marshmallows until dish is full. 
Over the top place marischino cherries. 
The whipped cream should be slightly 
sweetened and flavored with either 
vanilla or sherry. 

E. C. Owsley 

TROY PUDDING 

1 1 pounds raisins, i\ pounds currants, 
i\ cups milk, i cup suet chopped 
fine, I teaspoon soda, 3J cups flour, 
3 tablespoons sugar, \ teaspoon salt, 
\ pound citron, a piece of orange peel. 
This rule makes 2 puddings. When 
molded into shape steam 3 hours and 
serve with a liquid sauce. 

M. fVyckoff 

PIONEER PUDDING 

Scant cup of warm water, 1 teaspoon 
of soda, 1 cup molasses, 1 egg, 2 cups 
flour. Steam 1 hour. 

SAUCE 

1 cup of sugar, 1 cup of butter, stir to 
a cream, then add 2 tablespoons of 

57 



milk. Beat i egg and add to the 
above. Place over boiling water to 
dissolve. Flavor with brandy or va- 
nilla. 

B. P. Warren 

RICE AND PRUNE PUDDING 

Take 25 prunes, cook in plenty of 
water for several hours very slowly. 
Cook rice with milk when cold. 
Take 1 cup and to that add a little 
butter and 1 egg, the yolk. Put in 
dish first a layer of rice then one of 
prunes, on top put the white of an egg 
well beaten. Serve cold with thick 
cream. 

/. G. M. 



RUFFLED SHIRT PUDDING 
BATTER PUDDING 

J pint of milk in double boiler. Mix 
to a paste \ cup of flour and \ cup 
milk. Stir into hot milk and cook 5 
minutes, stirring all the time. Take 
off fire and add 3 teaspoons butter and 
yolks of 3 eggs and \ cup sugar. Cool 
slightly then add the stiff froth of 3 
whites. Turn into warm buttered 
baking dish. Put baking dish into 
dish of water. Cook 20 minutes. Serve 
with hard sauce. 

A, W. Harnwell 



SARATOGA JELLY 

6 pints current juice, 6 oranges (peel 
and all) cut in slices, 3 pounds seeded 

58 



raisins, 2 pounds black currents, 2 
lemons sliced thin. Boil 15 minutes. 

J. C. Lee 

SOUTH SEA ISLAND FOOD 

Make a syrup of 2 cups of sugar and \ 
cup water. Pour into this 1 grated 
cocoanut. Cook 10 minutes. Then 
pour this mixture into the beaten 
yolks of 5 eggs. Put back on the stove 
to cook hard for 10 minutes then turn 
into a dish and sprinkle with cinna- 
mon. 

M. D. A. 

SNOW BALLS 

3 e gg s > 1 CU P sugar, 1 cup, scant, 
sifted flour, 1 \ teaspoon baking powd- 
er, 3 tablespoons of water, 2 table- 
spoons of lemon juice, grated rind of 
1 lemon. Beat the sugar and yolks of 
eggs together till light. Beat the 
whites to a stiff froth in another bowl. 
Now beat water, lemon rind and juice 
into yolks and sugar. Then add 
beaten whites and finally the flour 
and baking powder mixed, stir 
quickly and well. Pour into buttered 
mould and steam \ hour. Roll in 
powdered sugar, serve with lemon 
sauce or sweetened whipped cream. 

C. H. Wilson 

APRICOT WHIP 

\ pound apricots boiled soft with 
small cup of sugar. Put through 

59 



sieve, mix with beaten whites of 4 
eggs. Put in cups, stand in baking 
pan with water and bake till brown. 
Serve with whipped cream. 

Katherine Rew 

PUDDING SAUCE SUPREME 

5 tablespoons pulverized sugar, \ 
pound butter. Cream them and add 
1 beaten egg, 2 wine glasses mint. 
Let come to a boil. 

R. Kimberly Hazel hurst 



FROZEN DESSERTS 

CAFE PARFAIT 

I pint of cream, 2 eggs, \ cup of gran- 
ulated sugar, \ cup liquid coffee. 
Boil sugar and coffee together for 
5 minutes, take from stove, add 
yolks well beaten. Cook until thick, 
cool and add whites beaten to stiff 
froth. Stir until cool and add cream 
whipped. Pack in salt and ice 3 
hours. 

Alicia W. Barber 

CAFE MOUSSE 

1 pint cream, 1 pint sugar, make very 
sweet, 1 cup strong coffee, 1 to 4 eggs, 
add cream last, put in mould and pack 
as in ice cream. Let stand 6 hours. 

P. N. 

60 



COFFEE ICE CREAM 

Make a custard using yolks of 2 eggs, 
I cup of cream, or milk from' top of 
bottle, I tablespoon of cornstarch. 
Boil | cup strong coffee, and | cup 
sugar together for about 20 minutes. 
When cold add to custard, then add 
1 little bottle or cup of thick cream and 
add one more of the cream whipped 
and freeze. This makes about a 
quart of ice cream. 

G. M. Kittridge 

FROZEN DESSERT 

1 cup sugar, \ cup water, \ cup dried 
and crushed macaroons, 1 quart 
whipped cream, \ teaspoon extract of 
almonds, two tablespoons chopped 
almonds, 4 tablespoons candied cher- 
ries, 4 tablespoons of sherry wine, 
yolks of five eggs. Boil sugar and 
water 5 minutes for syrup. Add eggs 
beaten stiff and almond extract. Put 
into double boiler and stir slightly 
thickened. Add almonds, macaroons, 
sherry and cherries soaked and 
chopped fine, then fold in cream, put 
in mould, pack in fine ice and freeze 
3 hours. 

E. D. K. 

GRAPE ICE 

\ basket concord grapes, 3 oranges, 1 
lemon, one cup cold water. 1 cup 
sugar. To make one quart of grape 
ice take the juice of 3 oranges 
and 1 lemon, 1 pint grape juice, strain 
61 



and add I cup sugar, I cup cold water. 
Pack and freeze in usual way. This 
makes deep grape colored ice. The 
beaten white of I egg may be added 
if desired. 

L. D. M. 



MANOR HOUSE ICE CREAM 

Three eggs well beaten, i cup sugar 
added, i pint whipping cream 
(whipped), J pint milk, add I teas- 
spoon vanilla. 

Rachel Kimberly Hazelhurst 



NESSELRODE PUDDING 
(Not Frozen) 

J box Cox's gelatine, J pint cold 
water, § cup sugar, § cup raisins, i 
tablespoon brandy, I pint milk, yolks 
of 5 eggs, whites of 5 eggs, J pound 
macaroons, 3 tablespoons almonds, 
2 teaspoons vanilla. Soak gelatine 
in cold water, let milk come to boil and 
stir in sugar and yolks of eggs, cook 
for a few minutes and dissolve gela- 
tine in it, then add raisins chopped 
fine, almonds pounded fine, and the 
macaroons rolled, brandy, vanilla and 
whites of eggs beaten stiff. Turn into 
a mould previously rinsed with cold 
water and sprinkled with sugar. Set 
form on ice for 3 hours or more and 
serve with whipped cream flavored 
with rum. 

M. D. Armsby 

62 



CHILLED RED RASPBERRY 
PEACHES 

7 pint boxes of red raspberries, 12 
large ripe peaches, sugar to taste. 
Mash the red raspberries, strain 
through a cloth, liberally sweeten the 
juice. Peel carefully 12 large very ripe 
peaches, leave them whole. Put the 
peaches in crock jar or in enamel 
bucket, pour the sweetened red rasp- 
berry juice over them, cover tightly 
and keep on ice 24 hours. Serve with 
whipped cream. No cooking what- 
ever. The peaches must be covered 
entirely with raspberry juice, they will 
be of a beautiful rose red color and 
absolutely delicious. Pineapple also 
can be used instead of the peaches. 

E. T. Patten 

FROZEN STRAWBERRIES 

1 box strawberries, crushed, juice of 
1 lemon, \ pint of sugar, (more if 
needed), 1 pint of water. Boil sugar, 
water and lemon juice together for 10 
or 15 minutes, and when cool mix with 
crushed berries and freeze. Serve in 
glasses. 

G. M. Kittridge 

STRAWBERRY SHERBET 

Put through a fine collander 2 quarts 
of berries, add to them i\ cups of 
sugar, 3 cups of water, juice of 2 
lemons and 2 tablespoons of gelatine 
dissolved in \ cup of boiling water. 

'Jessie Condi ct Lee 

63 



MAPLE MOUSSE 

I cup Maple syrup, the yolks of 2 eggs, 
1 pint of whipped cream. Let the 
maple syrup get hot (not boiling) 
stir in the yolks. Now let it cool. 
When cool beat in it the whites of the 
eggs beaten stiff. Now put in the 
whipped cream. Place in ice and 
and salt from 2 to 3 hours. 

M. L. D. 

CLARET SAUCE 

1 pint of water, 2 pounds of sugar. 
Boil 15 minutes to a stiff syrup, add 
the juice of 2 lemons, 1 pint of best 
claret. Color with red confectionery 
color. Keep cool. 

Nellie H. Wilson 

PEACH SAUCE 

10 pounds sliced peaches, 7 pounds 
sugar, rind of 1 orange, rind of 1 lemon 
cut these thin, boil 5 minutes, pour off 
water. Now put all together and cook 
until thick, but not long enough to 
have all the peaches smooth. Take 
off the stove and when half cool add 
1 cup brandy, 1 wine glass of rum, 
\ cup of maraschino. Put in pre- 
serve jars. This is delicious over 
vanilla ice cream. 

Margaret Owsley 



64 



Breads 




MARYlAND biscuit 

I J quarts flour sifted, I tablespoon 
lard. Rub both together until lard 
disappears in flour. Add a little cold 
water, to make stiff* dough and \ tea- 
spoon of salt. Work dough with 
hands until it snaps, pull out in a roll 
then cut or pinch off small pieces and 
mold into round shapes, stick on top 
lightly with a silver fork and bake in 
a well heated quick oven until they 
assume a delicate brown on top. 
When they crack open at sides they 
are done. 

A. W. Barber 

SOUTHERN BISCUITS 

W ork together i tablespoon of butter 
and I of lard, mixed with I quart 
whole wheat flour, seasoned with I 
teaspoon of salt. Make a rather dry 
dough by adding i pint milk and 
water, mixed, pouring in gradually, 
until ingredients hold together. 
Knead 15 minutes, folding every few 
minutes in square half an inch thick, 
cut in the biscuits. Prick the top and 
bake in moderate oven thirty minutes 
or until thoroughly done in center. 
Top and bottom should be a beautiful 
golden brown, but the secret of their 
lightness lies in the kneading. 

E. Richardson 

COSMOS CLUB EGG BREAD 

1 cup white or yellow corn meal, 1 
tablespoon butter, 1 teaspoon salt. 
66 



Stir in boiling water until the thick- 
ness of mush. Let this stand over 
night; in the morning add 4 eggs, 2 
tablespoons flour, 1 cup milk, and 
when ready to bake add 2 teaspoons 
baking powder. Bake brown in in- 
dividual pans and serve with maple 
syrup. M. D. Armsby 

BROWN BREAD 

i\ cups rye meal after sifting, \ cup 
Indian meal after sifting, 2 level tea- 
spoons soda, 1 level teaspoon salt. 
Sift all together. Add \ cup molasses 
and if cups sour milk. Steam 5 hours. 
Keep the water always boiling. 

C. D. M. 

CORN DODGERS 

2 cups of fine white corn meal, scalded 
with boiling water so that the meal is 
all wet but not soft; add 1 teaspoon 
of butter, 1 teaspoon of sugar, J tea- 
spoon of salt, 2 or 3 teaspoons of 
milk; when cold add 2 eggs, yolks and 
whites beaten separately. The batter 
drops easily from the spoon, not thin 
enough to pour nor thick enough to be 
scraped out. Make very small. Have 
pans greased and hissing hot and the 
oven as hot as possible. Bake until 
brown and puffy L. D. M. 

CORN PONE 

2 eggs, 1 quart corn meal, 1 pint 
sweet milk, 2 teaspoons sugar, small 

67 



piece of butter, light teaspoon yeast 
powder, pinch of salt. Bake in quick 
oven, when it separates from pan it 
is done. 

A. W. Barber 

SOFT CORN BREAD 

I pint of boiling water, i pint of 
sweet milk, i pint of corn meal, 2 eggs, 
I tablespoon of melted lard, I tea- 
spoon of salt. Pour boiling water over 
half the meal, add milk, rest of meal, 
eggs and lard. Pour into a hot baking 
dish well greased. Bake half an hour 
in a very hot oven. 

Mary Powers, Clarke Co., Va. 

SWEET BRIAR FARM CORN 
CAKE 

Stir into a pint of rich cream i egg, i 
spoon of sugar, \\ cups of Indian 
meal, \ teaspoon of soda, I teaspoon 
cream of tartar. Stir this lightly. 
This makes a thin batter. Pour into 
pie tins and bake. 

M. D. A. 

NEW ENGLAND CRUMPETS 

To I pint of milk add 3 tablespoons of 
shortening, lard or butter, and lay a 
sponge as for bread thick enough to 
barely drop from spoon. In the morn- 
ing drop into pans and bake for 
breakfast. 

C. D. M. 

68 



BLUEBERRY MUFFINS 



| cup sugar, i egg, \ cup melted but- 
ter, | cup milk, i cup flour, 2 tea- 
spoons baking powder and \ box 
blueberries. Use a little of cup of 
flour to flour the blueberries. Beat 
sugar and eggs, add butter, milk and 
flour, and last the berries. Bake J 
hour. 

G. M. Kittridge 

VIRGINIA CORN MUFFINS 

1 pint of sour milk or buttermilk, 1 
even teaspoon of soda, 1 or 2 eggs, 1 
tablespoon melted lard, 1 teaspoon 
salt, enough white corn meal to make 
a thin batter. Pour into hot well 
greased muffin rings, bake a half hour 
in hot oven. 

Mary Powers, Clarke County, 
Virginia 

COLONIAL MUFFINS 

For 1 dozen, use 4 eggs and 1 pint of 
flour, J teaspoon salt, 1 pint of milk. 
Beat whites of eggs to a stiff" froth, 
beat yolks and stir into milk, stirring 
gradually into the flour. Do not stir 
more than needed after adding whites 
of eggs. Bake f of an hour. 

B. P. Warren 



ENGLISH RICE MUFFINS 

1 pint warm milk, 2 cups warm boiled 
rice, 1 quart bread flour, \ cup sugar, 

2 tablespoons butter, J cake com- 

69 



pressed yeast. Mix the butter, rice 
and milk together, pour mixture in the 
flour and beat until a light batter is 
formed. Mix yeast with 4 table- 
spoons cold water add with little salt 
to the batter, then let rise over night 
in cool place. In the morning fill in 
buttered tins, muffin pans, § full and 
set in warm place until batter fills 
the pans. Bake 35 minutes. 

G. M. Kittridge 

ENGLISH MUFFINS 

1 quart milk, 3 eggs, enough flour to 
form a stiff batter, \ cents worth of 
yeast (Bakers). Make up in the morn- 
ing and as it rises heat down 2 or 3 
times. 

Field 

MARYLAND RAISIN BREAD 

3 eggs, 1 cup granulated sugar, beaten 
together, then stir in \ pound butter 
(melted), then \\ pounds flour and 2 
cups milk alternately. When all 
is well beaten stir in 2 teaspoons bak- 
ing powder, 1 pound raisins and \ 
pound currants, well flavored. 

R. Kimberly Hazelhurst 

BERLIN PANCAKES 

l\ cups flour, 1 teaspoon salt, 1 quart 
milk and water, 6 eggs. Sift together 
the flour and salt, beat egg yolks, and 
add milk and mix gradually to a 
smooth batter. In a large bowl beat 
70 



whites to a stiff froth and add batter 
gradually, beating constantly until 
entirely mixed, bake in a frying pan, 
shaking to keep from sticking. 

A. Hasselman 

POP OVERS 

1 1 cups milk, i cup flour, 4 eggs, 4 
tablespoons salt. Beat 1 cup of the 
milk and all of the flour until smooth, 
break in 1 egg, stir, then another and 
so on until the 4 have been stirred in. 
Then add enough of the remaining J 
cup milk to make it about the con- 
sistency of cream. Add butter and salt 
and bake in hot muffin pans in quick 
oven. J. P. Huxley 

WAFFLES 

4 cups of sifted flour, 1 quart of milk, 
2 eggs, 1 cup of butter, (melted), 1 
teaspoon of sugar, 2 teaspoons of salt, 

2 teaspoons of yeast powder. Beat 
eggs until very light, add to them the 
milk, salt and sugar, then mix in the 
flour, add the melted butter, and just 
before cooking the waffles, stir in the 
yeast powder. 

F. Adams, Norfolk, Va. 

SALLY LUNN 
(Breakfast Bread) 

3 e gg s beaten very light, 1 scant cup 
sugar, 2 teaspoons baking powder, 1 
tablespoon melted butter, 1 cup milk, 
2 cups flour. A little cinnamon and 
sugar on top before baking. 

L. L. B. 

7i 



ANGEL CAKE 



Beat the whites of 9 eggs to a froth, add 
\ teaspoon of cream tartar, and beat 
together until stiff, then fold in 1 cup 
swansdown flour, measured after 4 
siftings, and \\ cups of granulated 
sugar, measured after 1 sifting. Fla- 
vor and bake 40 minutes in a moderate 
oven. 

Maud Wyckojfe 

BANBURY TARTS 

Chop a cup of seeded raisins and 2 
ounces of citron peel, add a cup of 
sugar, the grated rind and juice of a 
lemon, a little salt and a beaten egg. 
Place on rounds of pastry. Brush 
J the edge with cold water, bring the 
other half over the mixture and press 
the edges together with the tines of a 
fork dipped in flour. Bake in moder- 
ate oven. 

A. W. DeGolyer 

BLUEBERRY CAKE 

1 egg well beaten, 3 cups of flour, 1 cup 
of sugar, not quite full, 2 teaspoons 
of melted butter, two teaspoons baking 
powder, 1 cup milk, 1 pint of blue- 
berries. F. B. D. 



BRAMBLES 

1 cup of raisins, 1 cup sugar, 1 lemon, 
1 egg, chop and mix together and 
make into turnovers (pastry cut in 
round pieces. P. N. 

74 



BROWNIES 
\ cup butter, I cup of sugar, 2 squares 
of chocolate, 1 egg, 1 cup flour, 1 cup 
nuts. Cream butter and sugar, melt 
chocolate in double boiler, mix all 
ingredients together and bake in flat 
shallow pans, cut in squareswhen cold. 

Emma T. Patten 

VANILLA BUTTERMILK CAKE 

1 dozen eggs, 1 pound butter, 1 pint 
jam, 1 cup brown sugar, 1 cup molas- 
ses, 1 cup buttermilk, 1 teaspoon soda, 

2 teaspoons baking powder, 1 teaspoon 
ginger, 1 nutmeg, 1 spoon cloves, 1 
spoon cinnamon and 4 cups flour. 

Grace Young 

BLACK CAKE 

5 eggs to 1 pound of butter, \ pound 
of butter or lard, \ pound of sugar and 
\ pint of molasses, one teaspoon of 
saleratus dissolved in \ pint sour 
cream, 4 teaspoons ginger, 1 teaspoon 
of cinnamon, cloves and allspice. 
Add raisins or currants as you like. 

Mary Powers, Clarke County 
V xrginia 

CONFEDERATE FRUIT CAKE 

Soak 3 cups of dried apples over night 
in cold water, take out of the water and 
chop small, then cook them till soft in 

3 cups of syrup. Just before they are 
done add a cup of raisins. When cool 
add the beaten yolks of 3 eggs and a 

75 



cup of softened butter. By degrees 
add 3 cups of flour and the beaten 
whites of the eggs, i teaspoon of 
soda and spices of your choice, a wine 
glass of brandy or whiskey. This 
cake requires slow baking like a fruit 
cake. 

A unt Elizabeth 

GRANDMA MACKEY'S GINGER 
CAKE 

I teacup of brown sugar, i teacup of 
lard, 2 teacups of molasses, \ teacup of 
ginger, pinch of salt, i quart of flour, 
Work well and roll very thin. 

Clarke County, Va. 

FRUIT CAKE 

I pound granulated sugar, i pound of 
butter, i pound flour, 2 pounds citron 
and 6 pounds of raisins cut and 
chopped fine, 4 pounds currants, 2 
pounds blanched almonds, chopped 
fine, 12 eggs, 2 tumblers unfermented 
grape juice, 1 pint molasses, grated 
rind of 10 lemons, 2 teaspoons of soda 
dissolved in water, 1 ounce each of 
cinnamon, cloves, and mace ground, 
soak fruit and spices over night in the 
grape juice, cover, bake slowly, 3 or 
4 hours. 

Catherine Jane Pearsons 

MRS. BOTSFORD'S FRIED 
CAKES 

1 cup sugar, 2 eggs beaten to a cream, 

76 



a little nutmeg, i| teaspoons baking 
powder in a pint of flour (or a little 
less) thin with a cup of milk, roll out 
as soft as possible. It makes it much 
richer to use \ cup of cream and \ cup 
of milk. M.D.A. 

GOLD CAKE 

cups sugar, 2 cups flour, \ cup but- 
ter, \ cup sweet milk, \ teaspoon soda, 
2 teaspoons cream tartar, lemon flavor- 
ing. Cream butter and sugar, add 
yolks well beaten, then milk with soda 
and cream tartar dissolved in it, 
flour and flavoring. 

Mary H arris 

SOFT GINGER CAKE 

I cup of molasses i cup brown sugar, 
I cup butter, I cup boiling water, stir 
until thoroughly mixed, add i table- 
spoon of baking soda, 3 eggs well 
beaten, 1 teaspoon of ginger, cloves 
and cinnamon, flour to make a thin 
batter, pour into shallow tins and bake 
in a slow oven 20 minutes. 

A. W. Harnwell 

HERMITS 

1 cup molasses, 1 cup brown sugar, 1 
teaspoon of ginger, \ teaspoon cinna- 
mon, a little ground cloves, 1 cup lard, 
and butter mixed. Boil all together. 
After cold add 1 cup chopped raisins, 
1 cup currants, 1 cup chopped 
nuts, J cup sour cream with a 

77 



teaspoon of baking soda and three 
cups of flour. 

Rachael Kimberly Hazelhurst 

LADY BALTIMORE CAKE 

I J cups granulated sugar, | cup of 
butter, | cup of milk or cream, 2 full 
teaspoons baking powder, 3 cups 
sifted flour. The whites of eight eggs 
not beaten. Cream sugar and butter 
together, add milk or cream, then add 
flour sifted 3 times. Lastly the whites 
of the eggs, flavored with either rose or 
vanilla. Bake this in three layercakes. 
1 J cups English Walnuts, i\ cups 
stoned raisins cut in halfs, 1 \ cups figs 
cut in small pieces. This fruit must 
be prepared the night before and 
soaked in sherry wine. Add one or 
two tablespoons of icing to the fruit 
before putting on the layers of cake. 
Icing: 3 cups granulated sugar, 1 cup 
boiling water, whites 3 eggs. Boil 
sugar and water until it forms a 
soft ball in cold water. Pour slowly 
on the well beaten whites and continue 
to heat until a nice icing is formed. 
Decorate with English walnuts, can- 
died cherries, Malaga grapes and 
Angelica. 

Li da E. Tallmadge 

LADY BALTIMORE CAKE 

Whites of 8 eggs, 1 pound flour, 1 
pound sugar, \ pound butter, \ pint 
sweet milk, 2 teaspoons baking pow- 
der, 2 teaspoons almond extract 

78 



Filling: 3 cups sugar, whites of 4 
eggs, 1 J gills of boiling water, \ tea- 
spoons tartaric acid, two cups 
English walnuts, chopped very fine, 
two cups seeded raisins, flavor with 
vanilla. 

Susan L. Wilson 

MARGUERITES 
(A Child's Recipe) 

\ cup water, 2 cups sugar, boil until it 
threads, no sooner. When cooked 
add 6 finely chopped marshmallows, 

2 stiffly beaten whites of eggs, a few 
chopped walnuts, and \ teaspoon 
vanilla. Beat until stiff enough to put 
on "butter thin" crackers and brown 
in oven. 

Margaret Strawn 

NUT CAKE 

1 \ cups sugar, \ cup butter, 2 cups 
flour, I cup milk, one cup nuts well 
broken, one teaspoon soda, 2 teaspoons 
cream tartar in milk. 

Mary Harris 

NUT CAKE 

3 eggs, 2 cups sugar (scant), 1 cup 
butter, 1 cup milk, 3 cups confection- 
er's flour or if plain flour is used 
remove from each cup two level table- 
spoons, \ teaspoon soda, 2 teaspoons 
cream tartar, \ teaspoon mace, 1 cup 
English walnuts, chopped fine. If 
baking powder is desired use \\ tea- 

79 



spoons. Cream butter, add sugar 
gradually, then add yolks beaten stiff, 
then add milk, sift flour thoroughly 
with cream tartar and soda, add mace 
to flour, add flour to mixture, add 
nuts, and last add the whites of the 
eggs well beaten. 

Nannie A. Cross 

CHOCOLATE POTATOE CAKE 

2 cups of flour, two teaspoons baking 
powder, 2 cups sugar, 4 eggs, beaten 
separately, 1 cup creamed potatoes, 1 
cup nuts, one teaspoon vanilla, 1 tea- 
spoon cloves, \ cake of chocolate, 
melted, \ cup sweet milk, f cup butter. 
Bake in layers and put together with 
cocoanut filling. 

Antoinette Switzer 

POUND CAKE 

1 pound flour, 1 pound eggs, 1 pound 
sugar, I pound butter, 1 wine glass 
brandy, 1 nutmeg, 1 teaspoon of mace. 
Cream half the flour with the butter 
add brandy and spice, beat yolks 
add sugar, then beaten whites and rest 
of flour, mix all together, beat well, 
bake in moderate oven. 

Mary Powers, Clarke County 
Virginia 

RICE CAKE 

1 cup butter, 2 cups flour, 6 eggs, 2J 
cups rice flour, juice and rind of a half 
of a lemon. Cream butter and add 

80 



the sugar and lemon gradually. Beat 
the whites and yolks of eggs separately, 
and add to creamed butter and sugar, 
add flour last. Bake in shallow pans, 
2 inches deep, 40 minutes, in moderate 
oven, use Manhattan flour. 

C. Deering 



SAND CAKES 



Cream 1 scant cup butter with i\ cups 
light brown sugar. Beat 2 eggs, re- 
serving part of one white and beat them 
into the butter. Mix \ teaspoon of 
cinnamon, 2 level teaspoons of bak- 
ing powder with 3 \ cups of flour. Stir 
this into the butter add another half 
cup of flour to roll as thin as a wafer. 
Use a biscuit cutter, lay the cakes in a 
greased baking pan, brush the top with 
the remaining egg white. Split 
blanched almonds and put 3 or 4 on 
each cake, radiating from the center. 
Mix \ teaspoon cinnamon with \ cup 
coarse granulated sugar and sprinkle 
it over cakes. Bake in a quick oven 
6 or 8 minutes. 

L. D. M. 



DAMP SPONGE CAKE 

11 eggs, 1 pound pulverized sugar, 6 
ounces of flour, rind of 2 lemons, juice 
of 1 lemon. The success of this cake 
depends on mixing the ingredients. 
First line baking pans with buttered 
paper, weigh and roll the sugar, sift 
the flour twice. Grate lemon peel and 
squeeze juice. Separate the whites 
81 



and yolks of the eggs, putting the yolks 
in a bowl and the whites on a platter. 
Beat the yolks until smooth and thick, 
then beat the whites perfectly stiff, 
slide the whites into the yolks, beat 
well, add the sugar gradually, beating 
all the time. It is better to sift in the 
sugar, beat steadily for 5 or 6 minutes, 
add lemon rind, juice also with a little 
nutmeg, sift in the flour and do not 
beat after adding the flour, but lightly 
and gently with a silver knife fold and 
stir in the flour until it is thoroughly 
mixed. See that there are no lumps of 
flour in the batter. Pour into pans 
and bake in moderate oven. 

Great grandmother K 

TEA CAKES 

1 quart flour, 1 pint sugar, 3 eggs, § cup 
butter, \ cup lard, 1 cup sweet milk, 

2 even teaspoons of yeast powder, nut- 
meg. 

/. G. M. 

CURLED WAFERS 

Cream \ cup butter, add slowly 1 cup 
powdered sugar, \ cup milk drop by 
drop and \\ cups flour. Flavor with 
\ teaspoon vanilla and just before 
going into the oven, sprinkle with 
chopped walnuts, roll while hot. 

Nellie H. Wilson 

A QUICK WHITE CAKE 

Break the whites of 2 eggs into a mea- 
82 



suring cup, add soft (not melted) 
butter until the cup is half full, then 
fill to the top with milk. Add to this 
I cup granulated sugar and i\ cups 
Swansdown flour, I teaspoon baking 
powder and J teaspoon flavoring 
extract. Beat all together vigorously 
for five minutes and bake. 

Maud Wyckojf 

PUDDING 

4 e gg s we ^ beaten, i cup of brown 
sugar, i cup of raisins, ij cups of 
raspberry jam, I cup of suet, i\ cups 
of bread crumbs, I cup of flour. Fla- 
vor to taste with spices, nutmeg. 
Serve with lemon sauce. 

MARLBOROUGH PIE 

12 tablespoons sugar, 12 tablespoons 
sherry wine, 12 eggs well beaten, 12 
tablespoons melted butter, 12 table- 
spoons stewed apples, 4 tablespoons 
cream, 1 nutmeg and a little mace, I 
lemon peel and juice. Lay paste in 
a deep dish and pour in this mixture. 
Bake 1 \ hours. 

M. D. A. 

IDA JOHNSON'S CHERRY PIE 

Crust, 2 cups sifted flour, j cup lard and 
butter, half and half, pinch of salt and 
very little ice water, worked together 
as little as possible in bowl. Flour 
on board, roll out \ and place on pie 
tin. Pit cherries add one cup sugar 



and tablespoon flour, and small piece 
of butter. Roll out other half, prick, 
wet edge of first and place second 
crust over pie. Have gas going full 
in oven for five minutes, put in pie and 
cover and bake one half an hour. 

'Jessie Condi ct Lee 

MINCE MEAT 

4 pounds of beef, 2 pounds suet 
chopped fine, 10 large apples, 4 pounds 
raisins, 4 pounds currants, 4 pounds 
sugar, 2 quarts white wine, 1 quart 
brandy, 1 quart cider, 1 pound citron, 
2 wine glasses rose water, \ ounce 
cinnamon, 2 nutmegs, \ ounce mace, 
\ ounce cloves, juice of 6 oranges, 
rind of 4 oranges. Boil the meat till 
tender, salt well, then add suet and 
apples. Mix in the fruit, spices and 
sugar and cook until apples are soft, 
add liquor and rose water. 

Emily R. Webster 



84 



Preserves 




CURRANT CONSERVES 



5 pounds currants stemmed!! and 
washed, 5 pounds granulated sugar, 5 
oranges cut up fine, 2J pounds seeded 
raisins, mix and boil 30 minutes. 

M. D. A. 

GOOSEBERRY CONSERVE 

5 pounds gooseberries, 5 pounds sugar, 

5 oranges cut up in small pieces using 
rind, 2 pounds seeded raisins, "cook 
like jam. 

M. C. H. 

GRAPE CONSERVE 

1 basket Concord grapes, cook in 
little water until soft. Press through 
a sieve. Measure pulp and add 
equal amount of sugar, 2 pounds 
seeded raisins, 1 pound English wal- 
nuts (chopped), cook until thick. 

A. L. Miller 

ORANGE MARMALADE 

4 oranges, 2 lemons cut in very thin 
slices. To 1 pint of mixture add i\ 
pints water. Boil this 30 minutes, 
and stand over night. Add three cups 
sugar to each pint of mixture and boil 
40 minutes. Put in glasses. 

Nellie H. Wilson 

PLUM CONSERVE 

6 pounds plums (eight quarts) free- 
stone if possible, six pounds sugar, 2 

86 



pounds seeded raisins put in whole, 
2 pounds nuts (chopped) not too fine, 

2 lemons, juice and peel grated, 4 
oranges, juice and peel of two, J pound 
citron. Boil all of the above ingre- 
dients together for i| or 2 hours. Fill 
jelly glasses and serve with meats. 

Sarah Ball 

SWEET PICKLE JELLY 

1 tablespoon of Knox's Gelatin dis- 
solved in \ cup cold water, 1 cup 
syrup (from pickled peaches), one cup 
sweet pickled cucumbers cut fine, 2 
tablespoons maraschino cherries cut 
fine, juice of 1 orange, 1 tablespoon of 
maraschino. Heat syrup, add gelatin 
and when cool the other ingredients. 
Mould like jelly. 

A.E.Miller 

RHUBARB CONSERVE 

3 pounds rhubarb, 3 pounds granu- 
lated sugar, juice and rind of 2 lemons, 
\ pound walnut meats, 1 pound seeded 
raisins. Cook until thick. 

M. D. A. 

CUCUMBER PICKLES 

1 pint salt to 1 pail water. Scald and 
pour boiling hot over cucumbers. 
Let it stand 24 hours. Drain and 
repeat this process for 4 days. 5th 
day, cover with clear boiling water, 
6th day, after thoroughly draining, 
cover with boiling hot vinegar with 2 

87 



ounces of alum. Add brown sugar 
and spice to taste. 

Mary Harris 

OIL PICKLES, CUCUMBER 

Cut ioo cucumbers into slices, leaving 
skin on. Let stand in layers covered 
with salt for 3 hours, drain off this 
liquor, mix the cucumbers with 1 pint 
of small onions sliced thin, add 1 
ounce celery seed, 3 ounces mustard 
seed, 2 cups olive oil, cover with cold 
vinegar and seal for a few weeks. 

Nellie H. Wilson 



TOMATO PICKLE (SWEET) 

12 pounds of green tomatoes sliced, 
pack in stone jar in layers with salt 
sprinkled between, let stand over 
night. In the morning put in a colan- 
der and pour clear water through until 
they are fresh, then steam until a fork 
penetrates easily. Have ready 1 quart 
of vinegar, 3 pounds of sugar, boil 
together with 2 ounces cinnamon, 
I ounce cloves. Tie these in cloth. 
Pack hot tomatoes in jars and pour 
boiling vinegar over. 

Nellie H. Wilson 



TUTTI FRUTTI 

1 pint of best alcohol put into a stone 
jar that has a cover add equal quantity 
of sugar and fruit, stir with wooden 
spoon each time. The best fruits to 
use are Pineapple, Strawberries, Cher- 
88 



ries, Red Raspberries, Peaches and 
White Grapes. A delicious sauce for 
cream. 

Nellie H. Wilson 

VIRGINIA TOMATO PICKLE 

1 peck green tomatoes, i cup salt, 6 
large onions, i pound ground mustard, 
\ pound white mustard seed, I ounce 
ground cloves, I ounce ground all 
spice, 2 ounces ground black pepper, 

2 ounces ground ginger. Cut toma- 
toes in thin slices, add salt and let 
stand all night. In the morning 
drain off salt water, peal and slice 
onions, put in kettle in layers, first 
tomatoes then onions then spices, 
cover all over with vinegar and cook 
till tomatoes are clear. 

E. G. Tiernan 

WATER MELON PICKLE 

Peel the rind and cut into small pieces, 
boil a piece of alum size of hickory 
nut in a gallon of water, pour over the 
rinds, letting them stand on back of 
range for several hours, then throw 
them into cold water, letting them 
stand until cold. Boil \ hour or less, 
in a sweet pickle made of 4 pounds of 
brown sugar, 1 pint cider vinegar, 1 
cup of whole mixed spices, stick cinna- 
mon, cassin buds, allspice and cloves. 
Tie these in cheese cloth bag and boil 
in vinegar and sugar. Let the rinds 
stand in this pickle until next day and 

89 



then pour off the pickle and boil down 
until like syrup. 

Clara Deering 

GINGER PEAR 

6 pounds pears after peeled and cut in 
fine pieces, \\ pounds white sugar, 
3 lemons sliced very fine, 4 ounces 
green ginger root scraped and chopped 
fine, cook ginger in a little water first, 
add the other ingredients and cook 
until syrup is quite heavy, almost a 
jelly. In preparing put ginger through 
meat grinder. 

Mrs. Irwin Rew 



PLUM CONSERVE 

6 pounds Damson plums (pitted), 6 
pounds sugar, 6 pounds seeded raisins, 
2 pounds English walnuts (chopped). 
The juice of 4 oranges, rind of 1, 2 
lemons juice and rind. Mix and 
cook until thick like jam. 

A. L. M. 



90 



Chafing Dish 
Recipes 



CHUTNEY CHICKEN IN THE 
CHAFING DISH 

Have ready the meat of i small cooked 
chicken, cut in pieces convenient for 
serving, i pint of sifted tomatoe pulp 
i tablespoon of finely minced onion, 
I tablespoon of minced fat salt pork, 
I tablespoon (rounded) of butter, i 
tablespoon (level) corn starch, \ cup 
of chutney sauce (Bengal Club). Put 
the minced pork in the chafing dish 
directly over the blaze, and let it try 
out, being careful that it does not burn. 
Add the butter when the pork is slight- 
ly colored, then add the onion and 
cook carefully till yellow, stir in the 
corn starch and mix well, gradually 
add the tomato pulp, stirring constant- 
ly, and when smooth, stir in the chut- 
ney sauce, lay in the pieces of chicken, 
place the blazer over the hot water 
pan, cover and cook ten minutes. 
Serve from the pan on rounds of 
toast, fried hominy or corn meal mush. 

Emma H. Wigmore 

CRAB ON CHAFING DISH 

Meat of 12 boiled crabs, picked up as 
for deviled crabs, half teacup of butter, 
\ teacup of cream, \ teacup of dried 
bread crumbs, small teaspoon of dry 
mustard, yolks of 2 eggs, salt, black 
and cayenne pepper. Mix the mustard 
with the butter and heat it with cream 
in the chafing dish. Add very gradu- 
ally the beaten yolks of the eggs, the 
bread crumbs and seasoning, lastly 
the crab meat. Cook 8 minutes, if the 
92 



crabs are large 8 will be sufficient for 
this amount of sauce. 

Mrs. Walter Dwight 

DUCK RECHAUFFE 

In chafing dish put glass of currant 
jelly, i teaspoon of lemon juice, 
pieces of duck already cooked. Heat, 
season with pepper and salt. Any 
kind of game may be used. 

Elizabeth Pratt 

FINNAN HADDIE 

\ pound Finnan Haddie, I cup cream, 
I hard boiled egg cut up in small 
squares, yolk of one raw egg, I tea- 
spoon of Edam cheese, very finely 
grated, flour rice to thicken. Season 
to taste. 

Mr. Walter Dwight 

PLAIN LOBSTER IN CHAFING 
DISH 

I cold boiled lobster picked apart, not 
in too fine pieces, the fat kept separate 
from the meat, \ pound of butter, 4 
tablespoons of cracker crumbs, (use the 
cream crackers rolled fine), yolks of 
three hard boiled eggs, the eggs should 
be boiled early in the day and allowed 
to become perfectly cold, otherwise 
they will not cream well with butter, 
yolk of 1 raw egg, coffee spoon of dry 
mustard, salt, black and cayenne 
pepper mixed with the dry lobster to 
highly season it, teacup of rich milk. 

93 



Mix the butter, fat of the lobster, yolks 
of the hard boiled eggs and mustard 
to a smooth paste. Heat in the charing 
dish, and add gradually the milk, and 
beaten yolk of the raw egg, then add 
cracker crumbs and lobster, toss the 
mixture about with fork and spoon 
until thoroughly heated through and 
serve. 

W. T. Dwight 

PALERMO MACARONI 

Mince an onion and fry in butter, add 
a little flour and Jean tomatoes, season 
with salt, pepper and spoon of sugar, 
cook 20 minutes, then add one cup 
each of cooked macaroni, chopped 
ham, and 3 cooked green peppers 
finely shredded and free from seeds. 
Beat yolk of 1 egg in \ cup of hot milk, 
and stir well to thicken it and serve hot 

M. T. Wilson 

CREAMED MUSHROOMS 

2 pounds of fresh mushrooms, parboil, 
strain off liquor, peel mushrooms, then 
put heaping tablespoon of butter in 
chafing dish, add heaping tablespoon 
of flour, when the butter is melted, 
mix well until there are no lumps of 
flour, add 2 cups of cream, 2 cups of 
liquor drained from mushrooms. Cook 
until it reaches proper consistency, 
season with salt and pepper, add J 
glass of sherry, allow the sauce to 
thicken again, add mushrooms slowly 
94 



stirring all of the time. Serve hot at 
once. 

M. T. Wilson 



OYSTERS AND CELERY 

Place in a chafing dish 2 rounded 
tablespoons of butter, when it boils 
add i pint fresh bulk oysters, pepper 
and salt to taste, using paprika also if 
liked. Cook until oysters begin to 
curl. Have ready a full cup of nice 
celery cut across the stalks into thin 
slices. As soon as the oysters are 
done as described above, stir in the 
celery and cook all until thoroughly 
hot. When almost done thicken the 
mixture with one even tablespoon of 
flour, which has been rubbed smooth 
in cream. Serve on dry toast. It is 
not intended to cook the celery, merely 
to heat it thoroughly. 

Laura Davenport 



SCOTCH SNIPE 

From one can of sardines remove skin 
and bones, mince fine, squeeze over it 
juice of one lemon and § teaspoon 
onion juice. Put in pan butter size 
of an egg, melt and add one cup of 
cream. When hot put in water pan. 
Add salt, pepper and pinch of mus- 
tard, and 3 eggs beaten light, stir until 
creamy, then add sardines. Serve on 
slightly buttered bread. 

E. G. H. 



95 



5 t9G9 

CURRIED TOMATOES 

Slice 5 tomatoes, do not skin them. 
Put in a chafing dish \ pound of butter, 
heaping teaspoon curry and season 
v with salt and pepper, put in slices of 
tomatoes cook until soft. Serve on 
slices of toast. 

Mary T. Wilson 



Fe '10 



THE KIMBALL PRESS 
EVANSTON ILLINOIS 



LIBRARY OF CONGRESS 




0 014 481 519 1 # 



